Directions: Place ribs in the pot and pour in enough water to cover. An apple juice / apple cider vinegar blend was applied to the other slab of ribs 45 minutes into the cooking time and every 30 minutes for the duration of the cook. He’s since helped me evolve to the dark side and abandon my former preference, which I’ve learned is really a result of cooking ribs too long, with sauce that masks the smoke flavor. Our hands down favorite type of ribs come from Snake River Farms. Combine chili powder, salt, garlic powder and pepper in small bowl. The ribs will steam thanks to the BBQ vinegar mixture and continue to cook (and not overcook) until tender. If you finish cooking and they are dried out or tough, make a paste out of apple cider vinegar and barbecue sauce. 2 tsp salt. Remove the membrane from the bottom sides of the ribs. When we look at smoking ribs, we want to pack flavor. Or would i do all three steps and just reheat? All you’re doing is tightening the ribs back up a bit and making a nice glaze on them. This is a recipe you’ll want to try this weekend or very soon. And if you share any of your pics on Instagram use the hashtag #vindulge. Heat the oil In a roasting pan or large oven-safe skillet or Dutch oven over medium heat. You just need a few ingredients and to give them a lot of time. As an Amazon Associate I earn from qualifying purchases. A rub that has sugar in it will really help in creating that color and bark that is the first taste factor when you bite into the ribs. 1 cup beef broth. https://www.bonappetit.com/recipe/brown-sugar-and-bourbon-ribs The important part is monitoring the ambient cooking temperature of the grill while the ribs are smoking and so you don’t have to open the smoker that often. For these we just added the sugar free BBQ sauce in the finish. For something with great flavor, but not too overpowering, I like bolder red wines that aren’t too high in tannin, like Syrah, Malbec, Merlot, or Zinfandel. People have complained about the 3-2-1 saying that they’re overcooked, but I think it’s because people smoke them at too high of heat during this part, when they’re thinner ribs. We’ll start by smoking for three hours followed by a tight aluminum foil wrap with apple cider vinegar and white wine before a final hour of smoking with bbq sauce. It's an old habit. Moisture helps that smoke influence stick to the meat. After those first 90 minutes, I’ll spritz every 30 minutes for the next 90 minutes. You know it’s done when you can wiggle the bones and they are slightly able to come out with a tug. You want to watch them so they don't burn. Place back onto the smoker meat side down for two more hours. Rack A will be prepared per my normal protocol, Rack B will be marinated in apple cider juice, Rack C will be marinated in 1/2 apple cider and 1/2 apple cider vinegar. Squeeze out some agave nectar or honey and butter chunks on the foil. Either way, learn this simple technique and then adjust it based on how you like your smoked ribs. I find 3 2 1 ribs to work really well on spare ribs. If i want to make these the day before, would i save the last step (the last hour unwrapped) for the day of serving? The next day, remove ribs from the refrigerator and discard the apple cider marinade. ¼ cup canned tomatoes, sugar-free. Set aside for finishing the ribs. Brush with a small amount of melted butter mix (4), then sprinkle with brown sugar, drizzle honey (5), and add an additional layer of Steer rub. Technically if the bones just fall out, that indicates that the meat is overcooked. Put grill to 250*. Meat should be laid bone side down. Add 1 1/2 cups apple cider and cover lightly with foil. Cover with aluminum foil. At two hours remove the foil: you’ll see that the bone in the rib is showing more. After 3 hours remove from oven and add rub or sauce to ribs. I think she uses straight apple cider vinegar, not white vinegar. The recipe (from a grilling-related cookbook) calls for soaking the ribs in vinegar for at least four hours. Preheat oven to 250 degrees. Add a few tablespoons of distilled white vinegar or apple cider vinegar to the water. Place a 2 lb. In small bowl, combine rub ingredients until well-blended. You honestly probably can’t even tell by the time it’s cooked, but I think it’s kind of fun to do, looks cool, and does help the rub to stick. Brush both sides of the slabs with the cider glaze, then bake for 15 minutes more. just when you unwrap. This is also the revised part of the process, you don’t need a full hour here. Required fields are marked *. Pull the ribs off the smoker (keep the smoker on with the lid closed). Place back on smoker and repeat with remaiming racks of ribs. The Sauce – You can add some sauce when you wrap and for the finish. for two hours. But hey, this style is all about home cooking versus a competion. If you leave that membrane on, the texture is not pleasant. I tend to lean towards reds from Washington State when we do ribs. This will have a steaming effect when you return the ribs to the grill. Start with the wood — I like fruit woods for ribs and especially cherry because the smoke flavor is mild and the color is a rich red (we use a lot of apple wood too). Preheat smoker to 250 degrees Fahrenheit (we like cherry and apple). They own a restaurant called Char Bar, and are opening up a new placed called Meat Mitch. Heat the oil In a roasting pan or large oven-safe skillet or Dutch oven over medium heat. Warm up the oven at 275 degrees, add a touch of sauce to each rib, add a small amount of apple cider vinegar to the sheet tray and cover in foil. Start spritzing after the first 90 minutes. Pour apple cider into an aluminum roasting pan. The quality, marbling, and flavor are tremendous. The Best Apple Cider Ribs Crock Pot Recipes on Yummly | Crock-pot® Slow Cooker Apple Cider Ham, Mulled Hot Apple Cider In The Crock-pot® Slow Cooker, Crock-pot Mulled Apple Cider ... vinegar, apple cider, water, potatoes, celery, carrots, flour and 9 more. 6. For a stronger flavor, you can add more vinegar -- up to a half cup or so -- and experiment with different varieties, such as red wine vinegar. Bake for 2 1/2 hours. 1 tsp chili powder . This mixture is partially for flavor and partially for steam purposes. *A previous version of this post was published in 2016 and edited in December of 2019 with more details, updated photos, and reader questions answered. Pour apple cider vinegar and water over ribs. Thanks for stopping by! Meanwhile, set grill to medium. 1 tsp chili powder. Also remove the silver skin membrane on the bone side of the ribs. This is a recipe you’ll want to try this weekend or very soon. Here’s what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Be real careful since ribs will be hot. 4 cups apple juice; 1/2 to 1 cup apple cider vinegar; Note: If you do not like vinegar or unsure about vinegar taste; no problem! Temperatures of 250 F to 300 F are ideal. Let the ribs braise … Pour mixture into bottom of pan. Go from a 3-2-1 method to a 4-1-1. Remove the ribs when they are warm enough. Sprinkle the brown sugar over the flesh side of the ribs. Home » Food » The Smoker » 3 2 1 Ribs – A Comprehensive Guide. Add beef the short ribs in 1 layer. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Tomahawk Ribeye with Rosemary Goat Cheese Butter and Bacon Brussels Sprouts, Chicken Paillard with Arugula Salad and Blistered Cherry Tomatoes, Shrimp, Chicken, and Sausage (non-traditional) Paella, Skirt Steak, Garlic Broccoli, and Sweet Potato Fries. Soak ribs in apple cider vinegar for two hours. Cook on high for 4 hours or on low for 7-8. I’m on the last hour of smoking now, but I can already tell you my family is going to LOVE THEM!! You are still trying to taste the meat and smokiness. 5. Simply remove a small bit of the silver skin from one corner, then use a paper towel to pull it off the rest of the way. Take out of oven and let cool. Apply a very thin layer of yellow mustard to both sides and rub to distribute evenly. While the sauce is warming, lightly stir. Grilled Romaine Caesar Salad (recipe and video) ». Brush on Apple Cider Vinegar BBQ sauce (below). Baby backs have less meat and generally cook faster than spares. Spices: ¼ cup swerve . Preheat the oven to 325 degrees . I used to like them finger-licking juicy, fall-off-the-bone tender and drowning in sauce. I also used a drip pan full of hard cider to flavor and moisten the ribs as they smoked (regular apple cider or water would do fine as well). https://www.emerils.com/124043/apple-cider-marinated-pork-spare-ribs Then enclose the ribs in a tight foil pouch and place meat side down your cooker. Lay the rib slab into a large roasting pan or glass casserole dish. In a small saucepan over low medium-low heat combine 3/4 cup of apple juice, a half cup of peach preserves, a half cup of brown sugar, and one stick of butter. Cook for 3 hours at 300 degrees F. Remove from oven. Season Short Ribs with salt and pepper. Now, they aren’t going to take a lot of time from you. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! He liked them just tender enough to bite, but not fall off the bone. The more you plan to eat the less I’d do on the rack. Crock Pot Spiced Cranberry Apple Cider Lemon Tree Dwelling. Angela, we would recommend simply cooking the ribs the day prior completely and then reheating them in an oven. Meat Mitch is a (perfectly named) product/company that I found in the KC area. Don’t be shy, get a nice layer on there. For example, for BBQ pork ribs, sometimes we use an easy mix of 1/4 cup water, 3/4 cup apple juice, 2 tbsp apple cider vinegar, and a squirt of lemon juice. hot olive oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Over a period of 2 to 3 hours for baby back ribs, or 3 to 4 1/2 hours for bigger, meatier side ribs, the tightly wound muscle fibers will slowly relax, the fat will melt and render, and the tough connective tissue will dissolve into gelatin. After you pull the ribs off the smoker at home – serve and enjoy! Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. You can use any sauces and rubs you like, but this combination of their products has produced by far the tastiest results for me. Recently I have reading up on soaking or marinating ribs in vinegar or fruit jui ces as a method to add flavor, moisture and tenderness (related link, related link).. In a bowl, whisk together the maple syrup, cider, raspberry preserves, crushed red pepper and 1/4 teaspoon each salt and black pepper. Over the weekend I smoked a rack of ribs using the 321 method. You can modify the times on this method, but try to keep to the six-hour limit. Drizzle the apple cider and vinegar around the edges of the ribs. Feel free to add some of the spritz liquid too. Moisture helps that smoke influence stick to the meat. Like pork shoulder roasts, country-style ribs are inexpensive, meatier than ribs and have sufficient marbling … Pour apple cider into the pan, making sure the seasoned ribs are fully submerged. You want to watch them so they don't burn. Add a few tablespoons of distilled white vinegar or apple cider vinegar to the water. Sweet-and-Spicy Barbecue Sauce Sauté 1/2 cup chopped sweet onion, 2 minced garlic cloves, and 1 seeded and minced jalapeño pepper in 1 Tbsp. You don't want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice. 1 cup beef broth . I will use 175 for thin ribs, 200 for medium, and 225 for thicker ribs. Massage ribs all over with rub. BBQ and Grilling Recipes with Wine Pairings, You are here: 2. On the top side, season with Whomp rub. Return to the smoker. Soak ribs in apple cider vinegar for two hours. Brush on Apple Cider Vinegar BBQ sauce (below). for two hours. Once the ribs are back meat side up you can add as much of the rest of the mix as you’d like, knowing that whatever falls off will just end up being liquid that helps to cook and steam the ribs. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. Preheat oven to 450 degrees. I wouldn't use plain vinegar though but the apple works very well. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness). Meanwhile, in a small mixing bowl, stir together ingredients for Honey Ginger Glaze, set aside. Minimize how long you keep your lid open. Spare ribs or baby back? Directions. Flip, and repeat the process with Whomp rub. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Place 1/2 stick of the butter pats on the foil. Dot with the top of the ribs … Cook for 3 hours at 300 degrees F. Remove from oven. Temperatures of 250 F to 300 F are ideal. After those first 90 minutes, I’ll spritz every 30 minutes for the next 90 minutes. BBQ Sauce – Your Favorite – Enough of your favorite to coat the ribs… Over the weekend I smoked a rack of ribs using the 321 method. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.Plus: 20 Smart Tips for Everyday Grilling. Melt the butter and add 1 tbsp Apple Cider Vinegar. This fool proof method is perfect for those just starting out and also wanting to master ribs with just a few key techniques. Then you drain and dry them and marinate them in a rub (brown sugar, smoked paprika, garlic, etc.) Remove ribs from foil or simply open the foil and cooked unwrapped. Serve short ribs on a bed of mashed potatoes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! After that, you grill them and finish them … Whisk together 1 cup cider vinegar, water, and brown sugar until brown sugar is mostly dissolved. Sauce the now cooked ribs on both sides and place back on the heated grill. Arrange each rack on a large sheet of heavy duty aluminum foil. To prepare the baste (or mop): In a small saucepan combine 3/4 cup/160 mL maple vinegar with Worcestershire sauce, 3 tablespoons/45 mL each of the rub, and prepared barbecue sauce. I read these recipe’s and I have to tell you i’m not a big fan of of the 321…i own a treager smoker and have cooked st louis style ribs the 231 method. Supercook found 130 apple cider vinegar and pork ribs recipes. Take out of oven and let cool. Brush the ribs with with 1/3 cup of the barbecue sauce (reserve the rest for later). 4. Plan to smoke for about three hours. It’s cider braised pork ribs and they could not be easier to prepare. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Cooking up good food and welcoming you into my kitchen. Sean and I came from two different worlds of Smoked Ribs. just use less or an extra cup of apple juice, apple cider is delicious too! Especially if you are traveling somewhere else. By using this form you agree with the storage and handling of your data by this website. Add 1 1/2 cups apple cider and cover lightly with foil. apple cider vinegar, zest, lemons zest, thyme, bay leaves, brown sugar and 4 more Roast Turkey with Apple Cider Brine Shady Brook Farms minced onions, oranges, crushed sage, garlic powder, freshly cracked black pepper and 13 more Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours. I understand the acid helps to break down the meat to make smoking easier but I am not sure about that. Brush your favorite sauce onto the ribs for maximum flavor (but don’t add too much!) Slice apples and put in crockpot for last 30 minutes to hour of cook time. A St. Louis cut spare rib will tend to be meatier and flatter than baby backs as they come from the belly area of the pig versus just off the spine. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Lay out aluminum foil (or use a foil pan). Braise in Foil (2 hours): Place the ribs in foil and add cider vinegar or your favorite liquid. I tend to like ribs that are more fall off the bone than not, and this method ensures that, without being totally steamed. Position ribs in the pan, standing on end if needed. Tear off four long sheets of heavy-duty aluminum foil. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker, Combine in a spray bottle — one that is only used for food, honey (or agave nectar), 2 tablespoons per rack, of your favorite barbecue sauce (try our Pinot Noir wine based BBQ sauce, see notes). To demonstrate, I decided to use spare ribs, which is a cheaper cut of ribs, but they taste just fine to me when cooked properly. I also used a drip pan full of hard cider to flavor and moisten the ribs as they smoked (regular apple cider or water would do fine as well). Here the focus is on that last flavor element — The sauce or glaze. The wrapping will allow the meat to baste with a modest liquid to create tenderness. We also use a spritz while the meat is smoking. Bring to a boil. Ofcourse it's possible that she's insane and that the vinegar doesn't have anything to do with blood leaching, but that it's simply the acidity that tenderizes. Rack A will be prepared per my normal protocol, Rack B will be marinated in apple cider juice, Rack C will be marinated in 1/2 apple cider and 1/2 apple cider vinegar. Cover pan tightly with foil and place in oven. Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery). Over the two hours it will steam and baste in the liquid creating that soft texture. Place the ribs in a Dutch over or large lidded pot and cover them with water. Wrap tightly and smoke for 2 hours more. For the ribs: Lift and peel membrane from the back of each rack of ribs. Start spritzing after the first 90 minutes. Spraying moisture on the ribs so you get smoke flavor to adhere to the meat. After the first 90 minutes, start spritzing every 20-30 minutes. Wash and dry your ribs and cut them into slabs to fit your Dutch oven, starting your cuts from the spinal column and going down. I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs. These Country-Style Pork Ribs are dry rubbed with a sweet and spicy blend, submerged in a sweet and tangy apple barbecue sauce and smoked low and slow. Place Short Ribs in crockpot. Then you drain and dry them and marinate them in a rub (brown sugar, smoked paprika, garlic, etc.) Chef’s Tip – When trimming ribs, be sure to remove any hanging fat. The added moisture to the cooking chamber really helps with color on the ribs and keeping the texture moist. The recipe (from a grilling-related cookbook) calls for soaking the ribs in vinegar for at least four hours. Stir in 1 (32-oz.) Place a 2 lb. Supercook found 130 apple cider vinegar and pork ribs recipes. Now, they aren’t going to take a lot of time from you. Cook, turning frequently until all sides are well-browned. And with the sugar, helps with the caramelization. In a bowl, combine all dry ingredients and mix well. The apple juice and longer time on the fire turned out ribs which were darker in color and stickier (due to the apple juice). Mustard is totally optional. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. It’s cider braised pork ribs and they could not be easier to prepare. And if you like your ribs fall of the bone, that’s fine too! Spritz the bone side with the cider/juice combo and wrap the ribs tight. Your email address will not be published. This Apple cider brown sugar ribs recipe combines some of our favorite flavors; crisp apple flavors combine with brown sugar to create some of the most tasty ribs you will ever put in your mouth. Place the ribs in a Dutch over or large lidded pot and cover them with water. Tightly crimp the foil together to create an airtight seal. Learn how your comment data is processed. When seasoning ribs, the key is to lock down that smoked flavor during those first 3 hours using a slather and then a rub. I like using a leave-in thermometer to monitor the temps of both the meat and the temperature of the smoker, such as the Smoke Unit by Thermoworks. Serves two. Remove and place meat side down in a double layer of heavy duty aluminum foil. On the bottom side, season with 1/2 Steer and 1/2 Whomp rub. The exterior wasn’t as crusty as the unspritzed rack. 1 rack spare ribs (5-7 lbs), membrane removed Apply the dry rub to both racks, on both sides. If you have already basted the meat with some sort of apple-cider vinegar marinade, you can use the leftover marinade as a mop sauce. More on that below. Save my name, email, and website in this browser for the next time I comment. The ribs will be smokey … Place the ribs bone side down on a rack set on a rimmed baking sheet and bake for 40 minutes. Just rub with salt and pepper and for the last hour skip the sauce step. Fold the foil at the corners to ensure that the steam does not leave. Preheat the oven to 350 degrees F. Remove ribs from the refrigerator and discard the marinade. Place ribs in the foil pan side by side, overlapping slightly. (3). The meat should be tender and bones showing. Bake at 250° for 3 hours basting every 1/2 hour or so with the cider. I believe it's only about 30 minutes. The key is not that the 3-2-1 method is the only one, it’s really about your style, and if you are competing you may leverage the method due to consistency. Place back on the smoker, meat side up, and glaze with your barbecue sauce. Place ribs in foil on a baking sheet with sides or dish. On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and then wrap the ribs tightly. While the meat and pork ribs recipes, I ’ d truly appreciate it if you share of. 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With the cider/juice combo and wrap the ribs the day prior completely then! Meat to baste with a paring knife the second hour, glaze one time. Cups of the cider the 3 2 1 ribs to work really well on spare ribs would I all... Or very soon it 's only about 30 minutes for the next 90 minutes ( below ) large of.